Chess boards

Divide the dough in 3 equal pieces. Mix the sugar and cocoa into 1/3 part. Roll the brown dough and 1/2 of the white dough, on a flour dusted working surface, to 2 rectangles of 1 cm thick and 10 cm wide. Cut 10 strips of 1 cm wide lenghtwise of the white and brown dough.

Pile the 20 strips alternately beside and up to each other. The pile must be 5 strips wide and 4 strips high.

Roll the last 1/3 part white dough to a very thin rectangle as long as the strips. Roll the piled up strips firm in the last dough slice (it must remain a square) and place the roll 60 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cut slices of 3/4 cm thick of the roll (it must resemble a chess-board) and place the cookies on a greased baking sheet. Bake 10-15 minutes and let cool on a wire rack.